Pasta with Cauliflower and Taleggio

Name: Pasta with Cauliflower and Taleggio
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 4
Ingredients: Conchiglie pasta ridged 3 ¼ cups; Taleggio cheese 2.1 oz; Cauliflower (to clean) 1.1 lbs; Garlic 1 clove; Rosemary to taste; Extra virgin olive oil to taste; Fine salt to taste; Breadcrumbs coarse ½ cup; Taggiasca olives 1.75 oz; Rosemary to taste; Extra virgin olive oil to taste; Fine salt to taste

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Vegetarian

Difficulty: Easy
Prep time: 20 min
Cook time: 55 min
Serving: 4

PRESENTATION

Pasta with cauliflower and Taleggio is, honestly, something special. You start with simple ingredients from Lombardy, and it turns into pure magic. Roasted cauliflower gets so tender and creamy after a while in the oven. Really, it does. It develops this nice sweetness, losing that strong, raw flavor you might not love. And look, when you mix it with Taleggio cheese—a superstar cheese from Northern Italy with that melty texture—it's even better. For real. Add some crunchy toasted breadcrumbs with olive bits, and you've got a great mix of crispy and soft textures. Seriously good stuff. People around Lombardy love this combo, especially when it’s chilly outside. You know why? It feels cozy and rich—like true comfort food that warms you up. It is both rustic and kinda fancy. A really different take on your usual pasta with cauliflower dishes.

And here's the thing—in Italian kitchens, regional recipes like this are a big deal. And it's easy to see why. Baked pasta with Taleggio brings you a moist cheese and golden topping that makes everyone want more. The Taleggio just melts into the roasted cauliflower, turning it into a smooth sauce that coats each piece of pasta. Not heavy at all. Unlike other Italian pasta recipes that go for tomato or heavy cream, this one is all about the vegetable and cheese. It has a softer, more velvety finish. Plus, some folks switch out olives or use whole-wheat breadcrumbs for extra nuttiness, but the basics stay the same. You get a dish that's savory and a bit tangy.

For sure, if you’re on the hunt for easy pasta dishes packed with flavor, this Taleggio pasta recipe really delivers on those cool winter nights. It's a great example of how Italian vegetarian pasta recipes can be super satisfying, especially with regional goodies like Taleggio and fresh cauliflower. Whether you’re serving it as a comforting first course or a hearty main, this dish is sure to please and impress with its rich, cozy flavors.

INGREDIENTS

Conchiglie pasta 3 ¼ cups (320 g) - ridged

Taleggio cheese 2.1 oz (60 g)

For the Cauliflower Cream: Cauliflower 1.1 lbs (500 g) - (to clean); Garlic 1 clove; Rosemary to taste; Extra virgin olive oil to taste; Fine salt to taste

For the Flavored Breadcrumbs: Breadcrumbs ½ cup (50 g) - coarse; Taggiasca olives 1.75 oz (50 g); Rosemary to taste; Extra virgin olive oil to taste; Fine salt to taste

Preparation

How to prepare Pasta with Cauliflower and Taleggio

To prepare pasta with cauliflower and taleggio, first clean the cauliflower 1 and cut out the smallest florets 2. Spread the florets on a baking tray and season with oil 3.

Also add salt 4, a clove of garlic 5, and rosemary 6. Bake in a preheated static oven at 392°F for 25-30 minutes, or until the cauliflower is golden 6. Meanwhile, bring a pot of water to a boil to cook the pasta.

Transfer the cauliflower to a large pitcher along with a ladle of hot water 7, then blend with an immersion blender 8 to obtain a smooth and homogeneous cream 9. Pour the cauliflower cream into a large pan and set aside.

Now focus on the breadcrumbs: spread them on a baking tray lined with parchment paper 10, then season with oil 11 and salt 12.

Flavor with rosemary 13 and mix well 14. Bake at 356°F for about 10 minutes or until crispy and golden. After this time, remove from the oven and add the coarsely chopped olives 15.

At this point, cook the pasta in boiling salted water 16. Drain the pasta al dente and transfer it to the pan with the cauliflower cream 17, then briefly sauté everything to combine, thinning with a ladle of cooking water. Turn off the heat and add the cubed taleggio 18.